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I’ve transcended Weber’s and I also went for the Z&B instead. They are great for a steak.

I’m all about charcoal spit roasts at the moment. Lamb, pork, it’s a thing of beauty. If you want meat to taste about as good as it can charcoal bbq is the way. The deep heat it producers is awesome, cooks a steak so quick. But the effort means it’s better when your cooking for a few.

I got a smoker for my b'day a couple of months back, and just got an offset smoker box for it for fathers day. The next item of my wish list is a rotisserie to have a crack at some spit roasts. I'm still learning the ins and outs of it atm, but my chicken wings are a revelation!

Duel Group 1 winner

I got a smoker for my b'day a couple of months back, and just got an offset smoker box for it for fathers day. The next item of my wish list is a rotisserie to have a crack at some spit roasts. I'm still learning the ins and outs of it atm, but my chicken wings are a revelation!

Moderator

I've done a whole rib fillet which was really good, I did beef and pork ribs that I was having a nightmare of a time keeping the temperature up, and they were a debacle, and a really nice pork roast on there as well. Thinking about having another crack at the ribs this weekend.

Duel Group 1 winner

I've done a whole rib fillet which was really good, I did beef and pork ribs that I was having a nightmare of a time keeping the temperature up, and they were a debacle, and a really nice pork roast on there as well. Thinking about having another crack at the ribs this weekend.

Yeah I tried something similar with the ribs, but I was constantly messing with the coals as it wasn't hot enough, now I've got the offset on there, and I've gotten better at managing my temps, they'll hopefully come out better.

I have a mate who does competitions who has said to give the brisket a wide birth in the early days, so I don't plan on tackling it for a while, sticking to the slow cooker to satisfy my brisket related needs!

Duel Group 1 winner

Yeah I tried something similar with the ribs, but I was constantly messing with the coals as it wasn't hot enough, now I've got the offset on there, and I've gotten better at managing my temps, they'll hopefully come out better.

I have a mate who does competitions who has said to give the brisket a wide birth in the early days, so I don't plan on tackling it for a while, sticking to the slow cooker to satisfy my brisket related needs!

Premiership Player

Now I’m in Canada I’ve bought a charcoal bbq. It was all new to me. Best way to do ribs is to cook them in the oven on low for a few hours and then finish them on the bbq.
I’m sure Stinger and Count are all over it but you have to remove the ‘silver’ membrane from the ribs before you put the rub on so it can get absorbed. I’ve also been told that after you put the rub on, put the ribs in a baking dish with a bit of water, maybe half a cup, then cover the dish with cling wrap and then tin foil. I’ve tried it once but the ******* cling wrap partially melted.

Duel Group 1 winner

Now I’m in Canada I’ve bought a charcoal bbq. It was all new to me. Best way to do ribs is to cook them in the oven on low for a few hours and then finish them on the bbq.
I’m sure Stinger and Count are all over it but you have to remove the ‘silver’ membrane from the ribs before you put the rub on so it can get absorbed. I’ve also been told that after you put the rub on, put the ribs in a baking dish with a bit of water, maybe half a cup, then cover the dish with cling wrap and then tin foil. I’ve tried it once but the ******* cling wrap partially melted.

While the ribs are cooking spray them with a cider/soy sauce mixture to keep them from drying out, i spray mine every 15 minutes.

Also with the glaze, don't use bbq sauce, it's damn easy to make a really delicious glaze found from a quick google search.

But if anyone is doing to do it on a bbq, place the ribs in the middle with the 2 outside burners on. You will need to play around with the burners to get the right temperature, I also smoke some wood chips to add to the flavour. I cook mine at about 300 deg Fahrenheit for 1.5 hours, first 45 minutes spraying them and then add the glaze and turn them for the rest of the 45 minutes. Then I put them directly over a flame to get a bit of charcoal flavour added in. Comes out really well.

You can get really good quality ribs from Costco, perfect for it.

If anyone is near Lilydale this Saturday a guy i know is sponsored by a top butchers out that way and he is doing a taste testing session out the front of the shop, his brisket wagyu is amazing

Duel Group 1 winner

While the ribs are cooking spray them with a cider/soy sauce mixture to keep them from drying out, i spray mine every 15 minutes.

Also with the glaze, don't use bbq sauce, it's damn easy to make a really delicious glaze found from a quick google search.

But if anyone is doing to do it on a bbq, place the ribs in the middle with the 2 outside burners on. You will need to play around with the burners to get the right temperature, I also smoke some wood chips to add to the flavour. I cook mine at about 300 deg Fahrenheit for 1.5 hours, first 45 minutes spraying them and then add the glaze and turn them for the rest of the 45 minutes. Then I put them directly over a flame to get a bit of charcoal flavour added in. Comes out really well.

You can get really good quality ribs from Costco, perfect for it.

If anyone is near Lilydale this Saturday a guy i know is sponsored by a top butchers out that way and he is doing a taste testing session out the front of the shop, his brisket wagyu is amazing

Yeah I don't spray the ribs as much as I did when I first started out smoking them. I might occasionally use apple juice

I actually buy my pork ribs only at Costco. The baby back ribs are amazing from there. I actually bought a couple last weekend from there a 1kg rack and a 1.6kg rack. I'm going to smoke the 1kg rack this weekend